Healthy Layered Tuna Salad Jars

Want to make everyone at work jealous? Pack one of these colorful and super healthy layered Tuna Salad Jars for lunch ~ they’re a delicious cure for the brown bag blues!

This post is is sponsored by Genova Seafood®, and as you know, I greatly appreciate your support of my brand partners — I only work with companies that I love, and they help keep TVFGI up and cooking!

These pretty tuna salad jars are just the latest way we’ve found to enjoy our favorite tuna. Since I began my partnership with Genova over a year ago, my family has been 100% converted to this fantastic brand. I never dreamed I’d be so enthusiastic about canned fish, but honestly, it’s completely won us over. This tuna is in a whole other category from the stuff you probably grew up with ~ it’s fresh tasting, with no fishy aroma, it’s dolphin safe, sustainably caught, and packed in pure olive oil so you don’t even need to drain it.

TIP: While tuna packed in oil is more caloric than tuna packed in water, the pure olive oil in Genova tuna is a ‘good’ fat, and can be used in your salad dressings and recipes.

Whether you prefer chunky albacore filet or the rich flavor of yellowfin, one 5 ounce can is the perfect amount for these hearty, protein packed layered tuna salad jars. It’s the kind of lunch that will definitely sustain you through the mid afternoon slump and beyond ~ I like to keep a few in the fridge so I can grab them and go. The variety of flavors and textures keeps it interesting, and the pretty layers will turn heads, guaranteed.

I don’t know about you, but I’m a sucker for flip tops (it’s the lazy cook in me) so I’m a big fan of Genova’s new easy open lids. Every little bit helps when it comes to streamlining my time in the kitchen, and I love not having to haul out my clunky can opener. The flip top means easier access to that protein fix when you need it most, too.

TIP: Lots of us stock emergency kits with supplies, food, and water, and these easy open cans of tuna are perfect for that.

I admit some mason jar recipes are just Pinterest porn and aren’t practical at all, but these lunch jars are actually functional and cute. The quart sized wide mouth openings are large enough to eat from comfortably, and the layers naturally mix with each bite. All of the ingredients are hardy enough to take a bit of dressing and hold up for a day or so in the fridge. You can layer the dressing right in with the rest of the ingredients, or keep it separate and add it when you’re ready to eat.

TIP: I avoid using delicate leafy greens in the layers of these jars because they won’t hold up. If you like you can top the jar with greens like I did, but don’t dress them ahead of time. Hardy greens like shredded kale, cabbage, or Brussels sprouts would fare better if you want to layer them in.

These tuna salad jars are really more of a concept than a recipe, and the beauty of it is that you can make use of leftovers, and whatever else you happen to have around ~ the mild flavor of the Genova tuna plays well with just about everything. But I’ll get you started with a couple of ideas for layers, both of these are delicious and keep well.

JAR # 1

a base of canned white beans

sliced black olives

minced red onion

celery

Genova albacore or yellowfin tuna

hard cooked eggs

more olives.

I dressed this yummy salad with a blend of mayo thinned with fresh lemon juice. I couldn’t stop eating it!

In this case I drizzled everything (except the greens on top) with a light lemon thyme vinaigrette before closing the cap. You can give the jar a flip to redistribute the dressing when you’re ready to have lunch.

I read each and every comment and I try to respond to questions asap, so ask away ~ and if you've made a recipe I really love it when you come back and share your experience with all of us. Now let's get this conversation started!

27 Comments

[…] Mason Jar Layered Tuna Salad. No Boring ingredients here! This is a buffet in a jar! All that goodness and packed in here for you to twist and shout…………… for joy! I am so going through my fridge and pantry tomorrow and whipping these up! […]

Wow, Sue, that’s some beautiful tuna! And how lucky they are to have you as their ambassador! I love the dishes you create and I’m a big fan of canned tuna – especially the high quality, sustainable kind. Your recipes are beautiful and your photos gorgeous! I’m going to make these for lunches for us. Boy, will he be surprised, lol. Sharing :)

I just wrote Genova tuna on my shopping list, because these jars NEED to be my lunch this week! Such pretty salad jars, Sue! Plus they look and sound absolutely delicious! Can’t wait to try them out! Cheers!

Sue

November 7, 2016 at 6:37 am

Thanks Jennifer ~ I’ve been making these ever since doing the photo shoot, and my favorite is the one with the white beans and the lemon mayo ~ yum.

Search My Recipes

Welcome

So glad you found me! I hope you brought a healthy appetite because I dish it up fast and fresh here at TVFGI. I’m always hungry and love trying out new ingredients and techniques, reinventing the classics, and hunting down the next great flavor.

Reader favorites

Instagram

The View from Great Island is a participant in the Amazon Services LLC Associates Program. Amazon Associates is designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.